Lemon Chiffon Pie

Name: Lemon Chiffon Pie
Ingredients: 1 (1/4 ounce) envelope unflavored gelatin; 1/4 cup cold water; 4 eggs, separated; 1 cup sugar; 1 1/2 teaspoons grated lemon rind; 1/2 cup lemon juice; 1/8 teaspoon salt; 1/2 cup sugar; 1/2 cup whipping cream, whipped; 1 (9 inch) graham cracker crust; lemon slice (optional)

11 ingredients

3 steps

Ingredients

1 (1/4 ounce) envelope unflavored gelatin
1/4 cup cold water
4 eggs, separated
1 cup sugar
1 1/2 teaspoons grated lemon rind
1/2 cup lemon juice
1/8 teaspoon salt
1/2 cup sugar
1/2 cup whipping cream, whipped
1 (9 inch) graham cracker crust
lemon slice (optional)

Directions

1

Soften gelatin in cold water; set aside.
2

Beat egg yolks until thick and lemon colored. Combine yolks, 1 cup sugar, lemon rind, juice, and salt in a saucepan; stir until smooth. Cook over medium heat, stirring constantly, 5 minutes or until thickened. Remove from heat;add gelatin, and stir until gelatin granules dissolve. Cool.
3

Beat egg whites ( at room temp) until foamy;gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until soft peaks form. Fold egg whites and whipped cream into lemon mixture, pour into crust. Chill until set. Garnish with lemon slices.